Delicious Greek Tabouli Salad has Mediterranean flavors and is quick, easy and healthy. You can make this salad ahead of time and it’s perfect for any occasion.
Do you just get on flavor kicks? I know that I do. I think it has something to do with the weather. Now that the weather is getting warmer, I am in the mood for cool Greek or Mediterranean foods. I don’t follow any particular diet. I consciously just try to keep my calories reasonable. If you do follow a diet, you know that the Mediterranean is often recommended. My Delicious Greek Tabouli Salad would certainly be a great choice.
I love to sneak in whole grains whenever I can. This is the first time that I have used bulgur wheat. What a wonderful flavor! It is almost sweet and has a nutty flavor. I also loved that it didn’t take very long to cook. Some grains take quite a while and involve soaking too.
According to Sunnyland Mills, Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. It comes in different sized grains. I bought #3 course. I got it in bulk, and to tell you the truth I didn’t know the difference at the time. That is what my store carried.
We just loved this salad. You can combine the veggies of your choice. I stuck to what I thought would traditionally be in a Greek or Mediterranean salad. The vinaigrette is also nice and light and has a fresh lemon juice base. Not only was this salad delicious, it would be easy to take to a potluck or on a picnic. All of the colors and flavors just reminds me of summer.
- 1 cup uncooked bulgur wheat
- 1 red bell pepper diced
- 1 cucumber peeled and diced
- 1/2 cup diced red onion scallions would also work
- 1/4 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 1/2 cup diced tomatoes
- 1/8 cup sliced pepperoncini I used Mezzetta sliced peperoncini
- 1/4 cup fresh dill finely chopped
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon sugar
- 2 teaspoons pepperoncini juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Add two cups of water to a saucepan and bring to a light boil. Stir in bulgur wheat. Cover and allow to simmer on low for 15 to 20 minutes. Set aside and allow to cool completely.
- Combine vinaigrette ingredients. Shake to blend.
- Add prepared vegetables, feta and olives to a large bowl. Stir in 1 1/2 cups of cooked bulgur wheat. Dress lightly with vinaigrette and stir in fresh dill. Add salt and pepper if needed.
- Refrigerate until serving.
You can use all of the cooked bulgur wheat if you choose. This dish can be made a day in advance.
If you’re still looking for great Greek recipes, here are a few that I love!
Greek Lamb Burger with Lemon Herb Sauce
Chicken Gyro Recipe
Fresh Greek Salad with Lemon Vinaigrette
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Beautiful images Julie, it’s lunch time here and I’m hungry for a bowl of this salad. It looks colorful, filling and flavorful with all the ingredients. I too have been keeping dinners light, so salads and some grains and sometimes grilled meats have been on our menu lately. Here comes summer eh? 🙂
Thank you Loretta! I think you’ve been living an early summer. I hope your spring returns. We heat up today for the next week. Not in a hurry to tell you the truth. Oh well, sure beats being snowed in!
I love a good Tabouli Salad. Yours look heartening and delicious Julie. I didn’t know that the bulgar wheat comes in different grades..thanks for sharing the info! 🙂
Thank you Sonal! I didn’t either, but it’s delicious!
I love tabbouleh!! And this salad looks fabulous! Yum! This looks like a great recipe to try it out with!
Thank you so much Helen!
Oh how I love taboulli, but I don’t make it because my husband won’t eat it. ARRRGGGGhhhhhh. Yours is beautiful.
Thank you Mimi! I know what that’s like. I love everything but John can be picky!
I love any kind os salad, and this one has everything in it – nothing is missing. It is perfect for this weather. Thank you for reminding me of bulgur – I haven’t had it in ages!
Oh, Julie, I TOTALLY go on flavor kicks! I’m especially a big fan of flavor combos: pb + choc, strawberry + pb… wait, I’m listing all pb here aren’t I? So this tabouli salad has come right on time–it’s time for me to shake things up! I’m loving all of the Mediterranean flavors that you worked into this dish. Adding those gorgeous whole grains just made this EVEN better. Wonderful recipe as always, Julie. Can’t wait to see what else you have in store for the summer. Have a great weekend, my friend. 🙂 P.S. Pinning, of course!
Thank you Demeter! I really get on kicks, and am always on the whole grain bandwagon. I love them and it’s a bonus that they are good for us. I am a combo girl too! Especially your yummy chocolate and PB treats and desserts! Hope you have a great weekend too!
I love this salad! Some bulgar salads are so herby they’re hard to eat! Perfect with the lamb burgers! Thanks for sharing this with us at Throwback Thursday this week!
Mollie
Thank you Mollie! We really enjoyed it. I’m proud that I remembered to hook up! I can be such a airhead sometimes! Hope you have a great weekend!
Love this!
Thank you Margherita!
What a healthy and delicious looking salad Julie!! Thanks for sharing.
Thank you Su!
That looks delicious! I would love to try bulgur wheat, I am not sure why I haven’t yet! Thanks so much for sharing at Throwback Thursday!
Thank you Carlee! There are so many grains that I haven’t tried and this was a first for me too. I have to say that I really loved it!
I love all the flavors that are in this salad. It looks so good! I have never tried bulgar wheat before, but the texture is very appealing to me. I enjoyed learning a little bit about it. Thanks for sharing this, Julie!
This was my first use of bulgur too and I just loved it. It really has a bit of a sweet flavor that really surprised me.